Season lamb shanks by rubbing with paprika, dijon mustard, tumeric.,Cover and let sit for 20mins.,Choose a pot big enough to accomodate 6 lamb shanks.,Cast iron is ideal but any big thick pot will do.,Slowly addd lamb shank one by one to pot and let them fry until golden crisp.,Once lamb is golden brown, add wine, beef broth and potato.,Cover pot and let cook for 90 minutes or until most of the liquid is reduced.,______,Place in a large bowl and garnish with fresh mini tomatoes.,Serve with plain rice.